Pistachio Baklava Cheesecake

• •8 sheets phyllo dough, thawed
• •0.5 cup unsalted butter, melted
• •0.5 cup pistachios, finely ground
• •1 tablespoon granulated sugar
• •0.3 teaspoon ground cinnamon
• •0.5 cup granulated sugar
• •0.5 cup water
• •1 teaspoon lemon juice, fresh
• •0.5 teaspoon orange blossom water
• •16 oz cream cheese, full-fat, softened
• •0.5 cup granulated sugar
• •2 large eggs
• •0.3 cup heavy cream
• •1 teaspoon vanilla extract
• •1 tablespoon all-purpose flour
• •0.1 teaspoon salt
• •0.3 cup pistachios, roughly chopped, for garnish

Instructions

1. 1

   Prepare the Simple Syrup: In a small saucepan, combine 0.5 cup granulated sugar, 0.5 cup water, and 1 teaspoon lemon juice. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat, stir in 0.5 teaspoon orange blossom water, and let cool completely. Chill in the refrigerator until ready to use.

2. 2

   Prepare the Baklava Crust: Preheat oven to 350°F (175°C). Lightly grease a 6-inch springform pan. Wrap the bottom of the pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath. In a small bowl, combine 0.5 cup finely ground pistachios, 1 tablespoon granulated sugar, and 0.25 teaspoon ground cinnamon. Set aside.

3. 3

   Assemble the Baklava Layers: Lay out the thawed phyllo dough. Keep unused sheets covered with a damp towel to prevent drying. Place one phyllo sheet in the springform pan, pressing it gently against the bottom and up the sides. Brush generously with melted butter. Repeat with another sheet, brushing with butter. After every 2 sheets, sprinkle about 1-2 tablespoons of the pistachio mixture evenly over the buttered phyllo. Continue layering phyllo, brushing with butter, and sprinkling with pistachios until you've used 6 sheets. Use the remaining 2 sheets for the top layers, ensuring good coverage and buttering each sheet. Trim any excess phyllo hanging over the edge of the pan, leaving about a 1-inch overhang to create a small 'wall' around the cheesecake.

4. 4

   Pre-bake the Crust: Place the springform pan on a baking sheet. Bake the phyllo crust for 10-12 minutes, or until lightly golden brown. Remove from oven and set aside to cool slightly while preparing the cheesecake filling. Reduce oven temperature to 325°F (160°C).

5. 5

   Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 0.5 cup granulated sugar, beating until well combined and no lumps remain. Beat in the 2 large eggs one at a time, mixing just until incorporated after each addition. Do not overmix. Stir in 0.25 cup heavy cream, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, and 0.125 teaspoon salt until just combined.

6. 6

   Bake the Cheesecake: Pour the cheesecake filling into the pre-baked phyllo crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (creating a water bath). Carefully transfer to the preheated 325°F (160°C) oven.

7. 7

   Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake cool in the water bath for 1 hour. This helps prevent cracks.

8. 8

   Chill the Cheesecake: Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for best texture and flavor.

9. 9

   Serve: Once thoroughly chilled, run a thin knife around the edge of the pan before carefully releasing the springform sides. Transfer the cheesecake to a serving plate. Drizzle generously with the chilled simple syrup and garnish with 0.25 cup roughly chopped pistachios. Slice and serve.

Chef's Tips

• 💡Thaw phyllo dough in the refrigerator overnight, then at room temperature for about an hour before using. This prevents it from cracking.
• 💡Keep unused phyllo sheets covered with a damp kitchen towel to prevent them from drying out and becoming brittle.
• 💡Do not overmix the cheesecake batter once the eggs are added; this can incorporate too much air, leading to cracks during baking.
• 💡The water bath is crucial for even baking and a creamy, crack-free cheesecake. Ensure your springform pan is well-wrapped in foil.
• 💡Allowing the cheesecake to cool gradually in the oven after baking also helps prevent cracking and ensures a smooth texture.
• 💡For the best flavor and texture, make sure the cheesecake is thoroughly chilled before serving.